Autumn Sweet Potato Hash
Autumn sweet potato hash delivers those classic sweet and savory flavors of the season. We’re craving brunch!
Equipment
- Non-stick skillet, large
Ingredients
- 1 medium sweet potato peeled and diced
- 3 cups brussels sprouts trimmed and quartered
- 12.95 ounces plant-based sausage case removed and diced or crumbled
- 1 medium onion chopped
- 1 tablespoon olive oil extra virgin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large apple Granny Smith, peeled, cored and cubed
- 3 cloves garlic minced
- 1/4 teaspoon dried rosemary or parsley if preferred
- 1/2 teaspoon ground cinnamon optional
- 1/2 cup vegetable broth
- 2 drops liquid smoke
Instructions
- Heat the olive oil in a large non-stick skillet over medium high. Add sweet potatoes, brussels sprouts, plant-based sausage, and onion. Season with salt and black pepper. Cook for 10 minutes, stirring occasionally, or until the vegetables are crisp-tender and the onions become translucent.
- Mix in the apples, garlic, rosemary, and cinnamon (optional). Sauté for 30 seconds, then pour in the vegetable broth and liquid smoke. Bring to a boil and cook until evaporated, about 2 minutes. Serve warm.